Do you recall all those boring posts on the mother doughs? Now they are paying off. Recently I used part of the potato mother to make sourdough rolls. They did not turn out as sour as I imagined, which I was pretty disappointed. The baker explained that since the mothers were just developed, so the flavor will not be as pungent. The main reason why I use the potato instead of grape mother was that potato mother was happily expanding, oozing out of the jar. The rolls definitely smell like a sourdough, but once biting into the roll, it only has a faint fragrance. Hopefully as the mother develops, the flavor will intensify.
- 1 cup “fed” sourdough starter
- 1 3/4 cups lukewarm water
- 2 teaspoons dried yeast
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 5 cups bread or all-purpose flour
Adopted from King Arthur Flour’s sourdough recipe, with some modifications. Original recipe can be found here.
- Mix together all ingredients, with salt in last.
- Knead the dough until it bounces back within 2 seconds when you poke it.
- Let the dough proof, until the size doubles (between 60-90 minutes).
- Divided the dough into equal parts. (I usually divide the dough in half, then keep dividing it into 2).
- Lightly knead each roll to release the air. Gather the side toward the center to form a roll.
- Leave it on a cookie sheet to let it proof again. You may leave them in the refrigerator overnight, with a sheet of plastic wrap on top to prevent them from drying out. By doing so, the sourness will intensify.
- While shaping rolls, preheat oven to 475°F (250°C).
- Before placing the rolls into the oven, make two slashes in shape of “x” (This is to expel the air, otherwise, the bread will be in an interesting shape 🙂 ) Meanwhile, place a handful of ice cubes in a container that is suitable for oven (I use the toaster oven pan).
- Place both the bread tray and the container of ice cubes into the oven. The steam will help create a nice crust.
- Bake the rolls until they turn golden brown, about 10-15 minutes.
- Coupe days prior to baking, take the mother out of the refrigerator and let her wake up. This is also to ensure that the mother will be in room temperature, in the same temperature as the water and yeast that you use in the recipe.
- While the mother is out, do not forget to feed her.
- As soon as you retrieve the portion of mother you need for the bread, put her to hibernation by returning her to the refrigerator again.
|Potato mother sourdough|